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Almond flour waffles on a plate with maple syrup on the side

Almond Flour Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Almond flour waffles are light and fluffy and make a great keto, paleo and gluten-free breakfast!


Ingredients

Units Scale

Instructions

  1. Mix the almond flour, arrowroot starch, baking powder and salt together in a bowl.ย 
  2. In a separate bowl, whisk the eggs, almond milk, vanilla extract and butter together.
  3. Heat your waffle iron and spray with a non-stick cooking spray.
  4. Pour the waffle batter into the waffle iron filling 3/4 of the way.
  5. Cook the waffles for 3-4 minutes on each side or until golden brown.
  6. Serve with your favourite fruit, maple syrup or any toppings you love.ย 

Notes

*This recipe makes 2 large waffles or 4 small waffles.

Store leftover waffles in the fridge for 3 days or in the freezer for 2 months. You can reheat these directly in the toaster or in the oven after being frozen.ย 

If you like a sweeter waffle, feel free to add 1-2 tablespoons of sugar to the waffle batter.

If you like a savoury waffle, omit the vanilla extract from the recipe.

Make sure to use almond flour, not almond meal. Using almond meal will result in waffles that are denser and not fluffy. The bag should say “almond flour” on it and be very light in colour and a fine texture.

Almond flour naturally has a grainer texture than wheat flour. This is just the texture of almond flour and cannot be completely avoided. The grainy texture (think sort of like cornbread) is delicious! Just remember to expect this type of texture when you make this recipe.


Nutrition

  • Serving Size: 1/2 the recipe
  • Calories: 450
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 29g
  • Carbohydrates: 10g
  • Fiber: 7.4g
  • Protein: 18g